Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Calling All Cooks...


CarolinaKip

Recommended Posts

CarolinaKip Community Regular

I'm bringing a few dishes to my sisters' house for Easter. My daughter who is not gluten-free wants a mac and cheese cass. I've been looking at a few and thought I'd ask the wonderful cooks here...what gluten-free mac and cheese do you make that the gluten eaters love???? My kids are used to the gluten-free pastas( I cook only gluten-free), but the rest of my family are not. I'm making a greek mushroom and quinoa dish for me. Perhaps bring my own grilled chicken, greenbeans and some deviled eggs. Not sure on dessert yet. I was going to make a fruit "coffee cake" thing with gluten-free bisquick, but not sure on what can pie filling is gluten-free. Sorry, I'm rambling.....


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



sa1937 Community Regular

Sorry I can't help you with the mac and cheese as until just recently I was pretty much avoiding cheese.

I think a lot of pie fillings are gluten-free but you need to read the label. Most are probably thickened with cornstarch. If you're using the recipe I'm thinking of (the one that shows cherry pie filling), I have made that one and used apple pie filling...the Food Lion brand was gluten-free.

freeatlast Collaborator

I've tried Annie's. It was ok. Here is a recipe I have in my files, but haven't made it yet. Sorry, I don't know where I got it:

If you only add a pinch of the nutmeg, youd be surprised! Its very subtle, its the little thing in the background that makes your taste buds go, huh?! Paprika is an old standard and a little chili powder or cheyenne can add a little heat. But, the nutmeg is there to add another layer and is unexpected! Youve got to try it! I like Havarti if you are using a Blue cheese. I like Swiss with a cheddar, but I dont think that Swiss is good with a Blue, they both have such strong flavor notes! And, Havarti melts so smoothly it is a great cheese! Hope you had mac and cheese!

Cheese Sauce

By: admin

Gluten-free? Be sure and use a good gluten-free all-purpose flour mix.

Details

Servings: 3 cups

Ingredients

4 tablespoons Butter

4 tablespoons Flour

2 cups Whole milk or Half and Half

1 pinch Nutmeg

2 cups Various Cheeses Sharp Cheddar, Gruyere, Havarti, Parmesan

1 teaspoon Salt

1/2 teaspoon Fresh ground pepper

Directions

In a medium sauce pan, over medium heat, melt the butter. Add the flour and let cook for about 1 minute. Add milk and whisk until smooth. Bring to a simmer, stirring constantly. When the sauce has thickened, add the cheeses and stir until melted. Remove from heat. Add nutmeg, salt and pepper. Sauce should be soon after being made. Add to your favorite cooked pasta or vegetables.

Share Your Thoughts

GlutenFreeManna Rising Star

If I could still have cheese I would make this recipe with Tinkyada pasta: Open Original Shared Link

Lisa Mentor

In the past years, members here have used Kraft Mac & Cheese...pitch the macaroni in the box and just use the cheese sauce, with gluten free pasta.

...but it's easy to make a cheese sauce.

celiac-mommy Collaborator

Here's the EASIEST and yummiest mac and cheese ever!!! (makes ~6 servings)

Preheat oven to 350

Cook 8oz noodles per box directions (I prefer Ancient Harvest quinoa pasta)

While water is coming to a boil for the noodles, in a saucepan, combine:

1 can of evaporated milk (NOT sweetened condensed!!)

16oz of shredded cheese (I like a mix of sharp cheddar and jack, but whatever you prefer)

Cook over low heat, stirring frequently until cheese is melted and the sauce is smooth and thick

remove from heat

In casserole dish, toss drained pasta and cheese sauce until well coated. Smooth out and bake for ~30 min or until the top is bubbly and browned

Mizzo Enthusiast

If your talking homemade mac and cheese I would only use Ancient Harvest grain Elbows they are the closest in taste. FYI. this is the most expensive gluten-free pasta on the market. I pay about 3.29 for 8 oz , but in my opinion the tastiest.

Annies boxed mac and cheese is closest to Kraft and is OK for Celiacs but I have had 7 yr olds turn away from it.

If you like to cook you can probably make a nice scalloped potato casserole instead.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



cahill Collaborator

my daughter makes a gluten free mac and cheese cass.

She takes a standard recipe and just replaces the flour in the white sauce with rice flour and the mac with gluten free pasta . Her kids love it.

GlutenFreeManna Rising Star

If your talking homemade mac and cheese I would only use Ancient Harvest grain Elbows they are the closest in taste. FYI. this is the most expensive gluten-free pasta on the market. I pay about 3.29 for 8 oz , but in my opinion the tastiest.

Annies boxed mac and cheese is closest to Kraft and is OK for Celiacs but I have had 7 yr olds turn away from it.

If you like to cook you can probably make a nice scalloped potato casserole instead.

3.29 is CHEAP where I live! I pay about 4.99 for a bag of Tinkyada and that's at the less expensive store. Most places it is over $5. The cheapest gluten-free pasta I have tried is Trader Joes brown rice at $2.99 or Sam Mills Corn pasta from Big Lots for $1.29 (limited shipment I guess becaus ei have not found it again there). Both were edible but neither as good as Tinkyada.

And so I don't hi-jack with all this price talk I just wanted to point out the recipe I posted about does not require any flour. So the only thing to replace is the pasta. It makes it pretty hard to mess up if you use a good pasta that doesn't turn to mush and tastes good to gluten eaters as well. I hope you have a great (and safe) Easter dinner! :)

CarolinaKip Community Regular

Thank you all for your ideas! I did not make it for Easter. I did make the quinoa mushroom pilaf. It was something new to my family! It had mixed reviews, my younger sister loved it! My older sister who I thought was getting the gluten-free CC issues had the gluten-free ham beside the rolls. I had not been there to see how she placed things, so I didn't eat the ham. I did bring me a big herb salad and fruit. I'm making the mac and cheese this week for my children, I'll let you know how it turns out! I am also trying new seafood recipes this week. I'm on spring break and have extra time to cook.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,413
    • Most Online (within 30 mins)
      7,748

    marglo
    Newest Member
    marglo
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Wheatwacked
      Studies have shown that individuals with canker sores tend to have lower levels of vitamin D in their blood compared to those without the condition. This suggests that vitamin D deficiency could be a risk factor for developing canker sores.  Vitamin D deficiency is very common in Celiac Disease.
    • Wheatwacked
      So Sunday night after writing that post about Losartan was causing weakness in my hips I decided to stop taking it, even if against medical advice.  When I was 12 years old I read a book called The First Hundred Years of Surgery.  It gave me insight to the politics, financials and egos of the world.  My take-away at the time was: one day I'm going to have to find my own cure. Sunday 6 am was 134/60 after Losartan dose Sat nignt. Monday 8 am BP was 118/56 no Losartan sunday night. Tuesday (today) 6 am BP was 126/64. Getting up from the floor is improved. Brain fog improved, vision less foggy, cold feet not as cold, and not feeling like I need to go back to sleep almost as soon as I wake up. Doctors are required to follow protocols, not listen to patients.  I say I hurt and they say "that's not common, the medicine protects you, is good for you, keep taking it"  Not unlike Celiac Disease.  You eat gluten, get sick and your blood and biopsy says you do not have Celiac Disease, you are not sick.  Keep eating wheat because it is good for you. Despite what the doctors say, it appears ACE inhibiters and ARB BP meds are NOT good for me.  One had me considering a walker would be good (it had me bent over).  Standing straight once I stopped.  One had me thinking a walker was in my future (lost quadracept stability in knees, Lisinoprol caused an inquinal hernia, something caused a blind spot in my right eye and cataracts in both.  Amlodipine dehydrated me so I could not wear contacts, Losartan I was thinking a walker or wheelchair is immenent, hips and lower back getter weaker.  My only vision issue at 70 was increasing nearsighted and farsighted; until we attempted to control my BP. I am not advocating ignoring medical advice, but sometimes I know what is better for me than what the protocols say.  After all, I live in this body.  Doctors only see me for 20 minutes every 3 months. My current list: Medications: Prednisolone 2.5 mg 6 am Clonidine 0.1 mg 6 am, 2pm, 10 pm Rosuvastatin 20 mg evening meal Glimiperide 2 mg morning meal, evening meal Nicotinic Acid (Niacin) 6 am, 2 pm, 10 pm Liquid Iodine 600 mcg once a day in a drink.   Vitamins:  Several times a week. B1 250 mg, B2 100 mg, B3 500 mg, B5 500 mg, B6 100 mg, B12 1 mg, DHEA 100 mg, vitamin D 250 mcg, vitamin C 500 mg, CoQ10 200 mg, Selenium 200 mcg Taurine 500 mg,
    • Stephanie Wakeman
      Wow, thank you for share Elisal!  We do need to stay focused on the fact we are so much healthier without wheat and gluten as hard as it is! I've learned to love rice and almond flour based sweets and enjoy the corn and plantain chips as my go to salty snacks! 
    • Pablohoyasaxa
      I feel your pain. Grain and gluten intolerant. Hang in there. This forum is very helpful
    • ElisaL
      IDK how common it is but it does happen. I'm celiac, allergic, and intolerant to the fiber in grains. (Fodmaps) So not only do I get sick from cross contamination, also gluten free wheat statch/fiber, and beauty products with wheat will get me. While I don't stop breathing the full body hives and short breath are not fun. Then once I make through that me and the bathroom become reacquaint. Sigh if I didn't feel so much better with the restrictions on my diet I'd feel sorry for myself. Least it makes for some good jokes about how the gremlin that lives in my gut really hates wheat. 
×
×
  • Create New...